Black Bean, Tofu & Coriander Lime Salad
This low FODMAP salad is a delightful mix of tofu, black beans, millet and fresh greens, all topped with a zesty coriander lime dressing. Ready in just 25 minutes, it’s an easy and nutritious option for lunch or dinner.
Equipment
- Frying pan / skillet
Ingredients
- 50 g Millet dry
- 455 g Tofu firm
- 1 tbsp Olive oil extra virgin
- 60 ml Water
- 2 tsp Taco seasoning low FODMAP
- 115 g Mixed Greens
- 170 g Microgreens
- 135 g Black beans cooked and rinsed / canned and drained
- 60 ml Low FODMAP dressing e.g. coriander lime dressing
Instructions
- Cook the 50 g Millet according to package instructions. Set aside.
- Press the 455 g Tofu with paper towels to remove excess moisture.
- Heat the 1 tbsp Olive oil in a frying pan on medium high heat. Add the 455 g Tofu, breaking it up as it cooks, stirring frequently, for four to six minutes or until golden. Add the 60 ml Water and the 2 tsp Taco seasoning and continue cooking for two minutes. Set aside to cool.
- Divide the 115 g Mixed Greens, 170 g Microgreens, 135 g Black beans, cooked millet, and tofu evenly between bowls and top with the 60 ml Low FODMAP dressing. Enjoy!
Notes
Nutrition per serving: 446 kcal, 30 g protein, 21 g fat